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Potato roll, the perfect and super quick dinner saver – Gordon Ramsay’s version

Potato roll, the perfect and super quick dinner saver


If I say “roll” do you think of the sweet one? I don’t blame you but, believe me, even in the savory version it’s delicious! So today we prepare the potato roll, the perfect dinner saver that you prepare while you undress, put on your pajamas and choose what to watch on TV. For this recipe, in fact, you don’t have to boil the potatoes, you can customize the filling as you like and in just over half an hour it’s ready on the table!

How to make a potato roll

When I say that the potato roll is the perfect dinner saver, I’m not joking! And I know that when you think of potatoes you think of all the time it takes to blanch them, let them cool and then use them in the preparation. But this is not the case! My potato roll is prepared in 30 minutesyou use raw potatoes and fill it with what the fridge has to offer!

And then, I’m sure everyone at home likes it… children, adults, elderly people, rebellious teenagers included! Its delicate and tasty taste at the same time and its softness would conquer anyone! Since the potato roll recipe is very simple, I want to give you some original ideas for the filling:

  • Emmental and speck: this is my version and if you like the smoky flavor of speck you will go crazy!
  • Sautéed radicchio and gorgonzola: a pleasure! The bitterness of radicchio goes well with gorgonzola. All you need to do is finely cut a head of radicchio, cook it in a pan with oil, garlic and salt and in a few minutes it will be ready to use inside the potato roll. A few flakes of gorgonzola and you’re done!
  • Rocket, brie and walnuts: this filling is no joke either! Perfect if you have vegetarian guests (but the one above is fine too), quick and super good.

Admit it, with this potato roll I made dinner tonight or any evening when you’ll arrive home late but want something easy and delicious!

More recipes to try

what it is, properties, benefits and contraindications – Gordon Ramsay’s version

homemade kefir


Few people know about the kefir and its properties. It is a natural drink based on fermented milk which, according to some, has excellent health properties, thanks above all to its high probiotic content.

Good and beneficial: the kefir it is often consumed with the aim of improving the health of the digestive system and stimulating the immune defenses.

Kefir: what it is and history

What is kefir? It is a fermented milk also known as the elixir of life for its excellent properties.

The history of fermented milk has its roots in prehistory and there are many legends and traditions linked to this food.

The availability of milk was not always constant and primitive men managed to find a method for its conservation. Shortly after the domestication of animals such as goats and sheep, the first conservation procedures began in the area that included the Fertile Crescent: the milk was placed in a wooden or leather container and the coagulated mass was continuously renewed in the same extent as it was consumed. From Mesopotamia to the Caucasus to reach India, Scandinavia and the Mediterranean.

There history of kefir it cannot be easily reconstructed because it is fragmentary, and we speak of polycentric origin because the milk is not always the same and depends on the type of animal and the climatic and morphological conditions of the territory in which it is raised.

Nowadays the kefir is appreciated by lactose intolerant. Part of the lactose in fermented milk is transformed into lactic acid and ethyl alcohol, while the bacteria elaborate enzymes, and this allows us to overcome all the problems related to intolerance.

But there is a mystery in the history of this product and it concerns the water product of Caucasian origin which involves a type of culture similar to that of yogurt.

Milk kefir

homemade kefir

The milk kefir it is a creamy food, the PH is between 4.2-4.7 and it is slightly sparkling. The aroma and flavor are unique and are due to the presence of lactic acid, carbon dioxide, ethanol, acetaldehyde, diacetyl, acetyl, formic acid, acetic acid and traces of other products deriving from the production process. kefir fermentation.

Refreshing and healthy, this drink is rich in probiotics that have the ability to resist the acidic environment of the stomach.

It derives from the heterolactic fermentation of milk and occurs thanks to the presence of yeasts and bacteria. The kefirunlike the yogurtis made up of 30 strains of bacteria which are divided into: thermophilic, mysophilic and psychrophilic.

When the fermentation process ends the product divides into curd (white and fat-rich part) e serum (yellow colored liquid part). Whey should not be thrown away because it contains most of the bacteria.

What is the difference between kefir and yogurt?

The kefir and it yogurt they are both fermented dairy products and rich in probiotics, but there are some key differences between the two:

  • Bacterial culture: Yogurt is generally made using two strains of bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment milk and produce lactic acid, giving yogurt its distinctive flavor and texture. Kefir, on the other hand, uses a wider variety of bacteria and yeasts for fermentation, including Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, and Saccharomyces. This diversity of bacteria and yeast gives kefir a more complex nutritional profile and flavor than yogurt.
  • Consistency and flavor: On the one hand there is yogurt with a creamy consistency and a slightly acidic flavor while on the other hand kefir has a more liquid consistency and a more slightly effervescent and slightly more sour flavor, due to the action of the yeasts present.
  • Nutritional composition: Both are sources of protein, calcium, and other nutrients, but kefir may be slightly richer in some nutrients due to its more complex fermentation. Additionally, it is often lower in lactose content than yogurt, thanks to the action of lactic acid bacteria during fermentation, which may make it more tolerable for people with lactose intolerance.
  • Fermentation process: Yogurt is generally fermented at higher temperatures, around 40-45°C, while kefir ferments at room or slightly lower temperatures, around 20-25°C. Additionally, kefir requires a longer fermentation period than yogurt, usually 24 to 48 hours, while yogurt can be ready in about 4 to 8 hours.

How to prepare milk kefir

The preparation of homemade kefir it’s very simple. To get started you need some tools: a scale to weigh the ingredients, a glass jar, a stainless steel strainer, kefir grains and milk with lactose. The best proportion is 1:10, so for 50 g of kefir grains you need to add 500 g of milk (grams and not millimeters).

The grains and milk are poured directly into the glass jar, so when you place it on the scale you tare it. Mix with a steel spoon, cover with a paper towel and leave in a place protected from the sun.

After about 12 hours, stir to prevent the surface from drying out and after 24 the kefir can be filtered. Fermentation can last up to 48 hours but it all depends on the type of grains you use.

The whey and fat part of kefir are consumed together with fresh fruit or seeds. It is also possible to do a second fermentation which makes the kefir more acidic.

Water kefir

kefir cover

The water kefir derives from fermentation of small grains called tibicos which inside them have colonies of yeasts and bacteria together with the dried fruit. During the fermentation process, yeasts break down simple sugars including glucose and fructose from fruit and transform them into ethanol and acetic acid, while bacteria convert complex sugars and carbohydrates into simple sugars and lactic acid. The result is a fizzy, (mildly) alcoholic drink that contains probiotics. Products like the water kefir they are considered functional because they are rich in enzymes and nutrients. The drink is appreciated by vegans and by those people who, due to lifestyle choices or health problems, cannot consume milk and dairy products.

How to make water kefir

For the preparation of water kefir you need some tools such as a glass jar and a glass bottle with a capacity of 1.5 liters, a stainless steel spoon and ladle and a funnel. The ingredients instead are: 1 liter of natural water, 3 tablespoons of tibicos, 3 tablespoons of sugar, 1 wedge of lemon, natural dried fruit. So it’s a lactose-free kefir.

After pouring the water into the glass jar, add the sugar and stir to dissolve it, pour in the grains, lemon and dried fruit (possibly wrapped in a veil of tulle). The solution must ferment for 24-48 hours and then is filtered into the bottle. Even for water kefir you can do a second fermentation for 8-12 hours but in an airtight jar.

Attention to composition of the tibicosif they lose volume, the bacteria are not working and therefore we must proceed to re-establish the balance between yeasts and minerals with 5 g of Himalayan pink salt or a small piece of sterilized eggshell.

Kefir: properties and benefits

kefir benefits

The milk and water kefir I am very rich in probiotics. The second has many more properties that derive from the foods that are added. For example, if we add red fruits such as blueberries and cherries it will also have anti-inflammatory properties.

What are the benefits of kefir? Both types contribute beneficial to the intestine. During fermentation, substances are produced that counteract the development of bacteria including the much feared salmonella, escherichia coli, helicobacter and the candida albicans fungus. Taking kefir prevents diarrhea and enterocolitis while new studies are ascertaining its anti-inflammatory properties.

THE fermented milks such as kefir they stimulate the immune system, reduce hypertension, assimilate lipids and cholesterol that come from food, are antioxidants and anticancer because inhibit the development of tumor cells.

Finally among the properties of kefir we also find the ability to prevent osteoporosis and the risk of fractures, it helps keep weight under control and has positive effects on the nervous system and circulatory system.

Why kefir makes you lose weight? Thanks to its richness in probiotics which promote intestinal health (better digestion and absorption of nutrients, reduction of inflammation and regulation of appetite) and proteins (which help maintain a sense of satiety, limiting overeating).

Kefir, are there any contraindications?

The kefir has contraindications details? No, but you should keep in mind that it could interfere with the action of some medications, such as ciprofloxacin and tetracyclines, prescribed to treat bacterial infections as its microorganisms could affect its effectiveness or absorption.

If we talk about milk kefir then it may still contain a certain amount of lactose, thus opening up the possibility of suffering from gastrointestinal symptoms who cannot drink kefir (i.e. all people with lactose intolerance). However some people with lactose intolerance can tolerate it kefir as the probiotic bacteria present can help digest lactose.

No, the kefir is not dangerous. It is well tolerated by those who take it, but if too much is consumed they could arise constipation And intestinal cramps.

So if it is inserted into a particular healthy diet and balanced and under the advice of doctor can bring benefits to the body.

features, benefits, varieties and recipes – Gordon Ramsay’s version

what fish is good for


The fish It is a key component of the diet, prized for its rich flavor and range of varieties available. In addition to its culinary value, it is known for its nutritional characteristics.

It has been known for some time that the fishthanks to his beneficial properties, can bring huge benefits.

Fish: nutritional characteristics

Fish is a precious source of essential nutrients that contribute to well-being. The nutritional properties vary slightly between different species, but generally, fish is rich in:

  • High quality proteins: Fundamental for tissue growth and restoration.
  • Omega 3: Essential fatty acids that support heart, brain and joint health.
  • Mineral salts: Such as selenium, potassium and iodine, important for various bodily functions.

Fish: properties and benefits

what fish is good for

Experts recommend regular consumption of fish because it could lead to a number of health benefits. What is fish good for??

  • Heart health – Omega-3 fatty acids found in fish reduce the risk of heart disease by cleansing the blood of triglycerides, lowering cholesterol levels and improving arterial health.
  • Brain health – Nutrients such as Omega-3 are essential for proper brain development and function, improving memory and concentration.
  • Joint support – Compounds with anti-inflammatory properties can relieve arthritis symptoms and improve joint health.
  • Weight control – The lean proteins present in fish contribute to a feeling of satiety, helping to control body weight.

What are the most common fish?

The seas and oceans are populated by a variety of fish that offer different nutritional properties and taste experiences.

Fish can be divided into four broad categories: saltwater fish (e.g. sea bass, sea bream, sole and gurnard), freshwater fish (e.g. perch and carp), preserved fish (smoked, salted…) and finally crustaceans and molluscs. Here’s what they are most consumed varieties of fish:

  • Salmon: Rich in Omega-3 fatty acids, it is the fish to eat if you want a succulent flavor and a soft texture. It can be prepared grilled, baked or smoked.
  • Tuna: Versatile and rich in proteins, tuna is a fish that lends itself to a variety of preparations. From sushi to canned tuna, it’s a convenient option for a healthy and tasty meal.
  • Cod: With its tender meat and delicate flavor, cod is perfect for baking or grilling. It is an excellent source of lean protein and vitamins, thus answering the question what is the healthiest fish to eat.
  • Trout: With a slightly sweet taste, trout is a freshwater fish which can be cooked in various ways, such as grilled or fillet baked in foil.

Fresh fish: guide to choosing the king of the table

how to recognize fresh fish

Except for dried fish, all other types should be eaten very fresh. But how to recognize fresh fish?

The first useful indications concern the size, as it must be whole. Judging fillets and steaks is almost impossible because they are usually killed before being preserved. Smell is certainly a good way to judge the freshness of fish, but it is not the only one.

For recognize fresh fish, the first thing we must analyze are the eyes which must appear full and protruding and not sunken and dull. Subsequently we move on to the evaluation of the gills which must never be gray and dry, but red and shiny. Other indicators of freshness include the body, firm and rigid. Like the other parts of the fish, it must be very moist. Finally there is the skin. The streaks must be bright, for example, fresh trout and herring have iridescent tones, just as red mullets have bright pink shades.

Slice or fillet? The main difference between slice and fillet of fresh fish is that in the first case it is cut in front of you, for the fillets you must have a good sharp knife available to avoid damaging the meat. Some large fish such as tuna and swordfish they are sold in slices. Again, to evaluate freshness, you can rely on sight and touch, but you can also be guided by the smell. Before continuing with the next category of fish, let’s open a small parenthesis on fish fillets. After purchasing you have to scale the fish, a simple but annoying operation, then you have to cut the fins, remove the entrails and bone. Round fish are the easiest to clean and fillet, in fact they are cut on the sides starting from the head. You can also make a delicious fish broth with the backbone. Our grandmothers taught us a little trick that is especially useful for beginners. If the fresh fish is slimy and cannot be handled easily, rinse it under hot water or with a solution of water and vinegar (1 tablespoon for each liter of water), rub it well on both sides and then dab it with the absorbent paper.

There crustacean category includes lobsters, crabs and shrimp. If you buy them still alive you must check their liveliness, while if they are pre-cooked make sure that the shell and claws are compact and solid. Prawns must also have similar characteristics and be of the unmistakable pink colour. As for molluscs, we have mussels, clams, scallops, oysters and other varieties. Shells must be clean and free of slime and barnacles. The scallops are sold open and their sweet scent immediately captivates you. For oysters, however, an old legend has it that the best are those from the months with the letter “r”.*

How to cook fresh fish

grilled fish 1

After choosing the best fish fresh and having cleaned it, all we have to do is roll up our sleeves and get behind the stove. We will divide the catch into large families, the first is that of round fish which includes fish of different shapes and sizes. They all have a meaty pulp and are combined with strong and tasty ingredients. Let’s start immediately with sea bass, one of the best known, ideal for steaming or baking. Cod, on the other hand, has compact flesh that resists high temperatures and can be fried or sautéed, as can mackerel and monkfish. Salmon and trout are also part of this large family, the undisputed protagonists of summer grills and barbecues. Finally sword, tuna and even shark, for true connoisseurs, who love the fish braised and baked.

THE flat fish instead they are thin not only in shape but also in taste and must be cooked quickly and delicately. The best known is the turbot, ideal baked in foil and baked, and then there are the very tasty grouper, ray and sole cooked in the oven with cherry tomatoes, parsley and black olives. Rare flatfish include the Saint Peter fish and halibut which are usually boiled. To flavor the meat, add spices and other vegetables.

And now the time has come to talk to you about molluscs and crustaceans. Let’s start immediately with mussels and clams, fish products that are found quite frequently on our tables, especially raw. The advice is to boil them to open them and find out which ones cannot be eaten. The shells of spoiled molluscs remain closed and give off an unpleasant odor. Crabs and lobsters, on the other hand, are boiled or steamed with their entire shell. Prawns, which have a thinner casing, can be cleaned before cooking.

The final presentation

Small fish are served whole and with the skin on, while larger fish are peeled and filleted, then put back together on the plate.

If you are not very skilled, don’t try to imitate the great chefs, rather try with simple decorations. Cut the lemon into wedges and garnish the dish or use the aromatic herbs and arrange them in a fan. A trio that tantalizes the palate consists of thyme, parsley and dill. The same herbs can be finely chopped and added to mayonnaise, one of the sauces that goes well with full-flavoured fish such as salmon and trout. Finally, if you have tools such as potato peelers and lemon slicers, complete with lemon roses and lime julienne.

Fish in the kitchen: recipes and ideas

fish recipes

Experimenting with fish in the kitchen can lead to tasty and nutritionally rich creations. Here are some creative and tasty ideas on how to incorporate fish into meals:

  • Home made sushi – You can experiment with the preparation of sushi with your favorite fish, customizing the combination of raw fish and ingredients according to your tastes.
  • Steamed fish with aromatic herbs – Steam cooking keeps the characteristics of the fish intact. In this case, simply cook the steamed fish with fresh herbs such as thyme and parsley for a light and tasty dish.
  • Seafood Grill – Grilled fish is a fragrant, varied and tasty dish. Let it be blue fish or swordfish, simply marinate the fish in olive oil, garlic and lemon, then grill it for a healthy dish.
  • Fish soup – The typically winter dish brings to the table a soup rich in mixed fish, tomato and Mediterranean flavours.

Obviously the key is to experiment, perhaps taking inspiration from the most popular fish recipes.

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